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Crown Roast with Broccoli Mushroom Stuffing Recipe

When I need an eye-catching entree to impress guests on special occasions, I reach for a pork crown roast. It may take some time to assemble, but it easily bakes in the oven and feeds a crowd.—Carol Sue Bullick, Royersford, Pennsylvania

TOTAL TIME: Prep: 30 min. Bake: 2 hoursYIELD:14 servings

Ingredients

1 pork crown roast (14 ribs and about 9 pounds)

3 tablespoons all-purpose flour

1 teaspoon salt

1 teaspoon dried thyme

1 teaspoon dried parsley flakes

1/4 teaspoon pepper

STUFFING:

1 chicken bouillon cube

1/2 cup boiling water

1 bunch broccoli, cut into 1/2-inch pieces

1 pound sliced fresh mushrooms

1 large onion, chopped

3 tablespoons canola oil

3/4 teaspoon salt

1/4 teaspoon dried thyme

1/4 teaspoon pepper

10 slices white bread, cubed

GRAVY:

2-1/2 cups water

3 tablespoons all-purpose flour

1/2 teaspoon salt

1/8 teaspoon pepper

Directions

1.Place roast on a rack in a large shallow roasting pan. In a small bowl, combine the flour, salt, thyme, parsley and pepper; rub over roast. Cover rib ends with foil. Bake, uncovered, at 350° for 1-1/2 hours.

2. Meanwhile, dissolve bouillon cube in water. In a large skillet, saute the broccoli, mushrooms and onion in oil until tender; stir in the salt, thyme, pepper and dissolved bouillon. Add bread cubes; toss to coat.

3. Carefully spoon stuffing into center of roast. Bake 30-60 minutes longer or until a meat thermometer reads 160°. Place remaining stuffing in a greased 2-1/2-qt. baking dish; refrigerate until ready to bake.

6. Meanwhile, pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 3 tablespoons. Add enough water to measure 3 cups. In a large saucepan, combine flour and reserved fat until smooth. Gradually stir in the salt, pepper and drippings. Bring to a boil; cook and stir for 2 minutes or until thickened.